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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This deliciously bright salad has crunch and flavor and is quick to put together. Serve cold or at room temperature. Ingredients:
1/4 cup sliced almonds |
2 tablespoons sesame oil |
2 tablespoons soy sauce |
1 tablespoon rice wine vinegar |
1 tablespoon white sugar |
2 cloves garlic, minced |
1/2 teaspoon freshly grated ginger |
salt and ground black pepper to taste |
2 (16 ounce) packages shelled edamame (green soybeans) |
1 (15 ounce) can baby corn, drained and cut into bite-size pieces |
1 (8 ounce) can water chestnuts, drained and sliced into thin strips |
1 bunch radishes, halved and thinly sliced |
3 green onions, cut thinly on a diagonal |
1/4 cup chopped cilantro |
Directions:
1. Heat a small skillet over medium-low heat; cook almonds until lightly toasted and fragrant, 2 to 3 minutes.
2. Whisk sesame oil, soy sauce, vinegar, sugar, garlic, and ginger together in a bowl for the dressing; season with salt and black pepper.
3. Combine edamame, baby corn, water chestnuts, radishes, green onions, cilantro, and toasted almonds in a large bowl; toss with dressing until coated. Serve cold or at room temperature.
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